Preheat oven at 160C, line the base of the loose bottom tin with baking paper.

1. Crush digestive biscuits into crumbs and mix with melted butter in a mixing bowl. Divide into 2 portions and press it into the round tins levelly and chill it while preparing the cheesecake filling.

2. Beat cream cheese, sugar, vanilla and salt till light and creamy.

3. Add in egg one at a time and mix well.

4. Mix in sour cream and Baileys. Fold well with a spatula and pour into the tins with biscuit base.

5. Steamed bake for 1 hour. Turn off heat and leave the cheesecake in the oven for 30 mins with door ajar.